Colour preservation in faba beans to enhance quality and value (UAD1423)
START
July 1, 2023
FINISH
June 30, 2025
Summary
Seed colour is an important quality trait required to meet the highest value export markets for faba bean, with consumers demanding a pale tan colour. Faba beans darken on storage, and storage temperature and moisture both affect this process. This project will be undertaken by SARDI researchers and has three aims: to determine what chemical mechanism is behind the darkening process; to find a low-cost post-harvest treatment able to slow down the darkening; and to look for varietal differences in storage darkening.
Project Participants
Maria Saarela, University of Adelaide
The research
Seed colour is an important quality trait required to meet the highest value export markets for faba bean, with consumers demanding a pale tan colour. Faba beans darken on storage, and storage temperature and moisture both affect this process. This project will be undertaken by SARDI researchers and has three aims: to determine what chemical mechanism is behind the darkening process; to find a low-cost post-harvest treatment able to slow down the darkening; and to look for varietal differences in storage darkening.
Funding
$67,515
More information
Maria Saarela
T: 0436 397 407
E: [email protected]
